Grain free Peach Cobbler
Grain free peach cobbler recipe
Servings: 6
Ingredients
Peach Filling
- 6 cups sliced peaches ripe
- 1/4 cup maple syrup
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1 tbsp lemon juce fresh - about half a small lemon
- 2 tsp arrowroot *mixed with 1 tbsp water to create slurry
- 1 tsp vanilla
Topping
- 1 + 1/3 cups almond flour finely ground flour not meal
- 1 heaping tbsp coconut flour
- 3/4 tsp baking powder I opt for aluminum and corn free
- 3/4 tsp cinnamon
- 1/4 tsp salt
- 1/3 cup pure maple syrup
- 3/4 tsp vanilla extract
- 2 + 1/2 tbsp coconut oil melted and cooled slightly
Instructions
Peach Filling
- Slice peaches and add to a large saucepan with maple syrup, cinnamon, salt, and lemon juice. Cook for a few minutes until peaches soften and start releasing their juices. Then in a small dish mix together arrowroot powder and water to form a slurry. Add to bubbling peaches and stir for a few more minutes until thickened. About 7 minutes total for both steps but will vary depending on ripeness of your peaches. Also note it will continue to thicken and caramelize while baking. Then remove from heat and stir in vanilla. Pour into an 8x8 inch dish and let cool slightly while making your topping.
Topping
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, and salt.
- Add the maple syrup, vanilla, and melted coconut oil. Stir with a wooden spoon, then use your hands to gently knead until a soft dough forms.
- Flatten the dough as much as possible (creates a nice crisp evenly baked topping) and spread evenly over the filling so that most of the surface area is covered.
- Bake at 350°F (175°C) for 30–35 minutes, until the topping is golden and the filling is bubbly.
- Let cool for at least 10 minutes before serving.